Grilled chicken spare ribs marinated in oyster sauce and lemon grass. Served over broken rice and decorated with sweet & sour Juliane carrots, cucumber and garnished with corriander. Don’t forget the fish sauce and fresh chilli.

Difference between long grain Jasmin rice and Broken Rice.

Do what the Asians do, get yourself a rice cooker and enjoy some quality rice. I think gone are the days when you boil your rice in water and then rinse it and add butter :-(  If you still do this, please contact me for a 1-to-1 chat!

The marinated chicken. Best to marinate for at least 2 hours before cooking.

If you’re like me and always pressed for time, you can buy the ground lemon grass from the freezer compartment of any Asian Grocery store. Marinade includes ground lemon grass, chilli paste (Sambal Oelek), oyster sauce, I like to add a little sugar but you can also add honey. It looks all kinda gooey, but only until it’s grilled

Prepare the garnishing.

A typical side for grilled rice dishes are marinated juliane carrots. Use a slicer and julian 1 large carrot for 2 people. Dilute a teaspoon of salt together with 4 tablespoons of sugar, a dash of vinegar and enough water to cover the carrots. Leave this to soak as you prepare the rest of the meal and the carrots should soften and take on a sweet & sour flavour when served with the meal. A refreshing side-salad.

Slices of cucumber and coriander is usually also added as garnishing and additional flavours.

Bring Ingredients together.

Start grilling the chicken and serve the broken rice into plates. Place grilled chicken in middle and garnish with carrots, cucumber and coriander. Drizzle generously with a mildly flavoured fish sauce and serve warm.

Enjoy.

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Now to the nitty gritty bits called ingredients:

Marinade:

• About 1kg chicken spare ribs mixed together with the following for marinade and sit for at least 2-4 hours
• 4 large heaped tablespoons ground lemongrass
• 4 tablespoons oyster sauce
• 1/2 teaspoon of sugar or 2 teaspoons of honey (remember these will burn faster)
• 1 large tablespoon chilli sambal oelek (or as per your taste)
• If you want to experiment, you can try a drizzle of soy sauce. For a less Asian taste, leave out the lemongrass and try worchestershire or mojo sauce for a different flavour

Fish sauce:

No not the pure stuff that comes out of the bottle, every meal is always accompanied by some form or another of the mixed fish sauce. For this particular dish, and for grilled meat dishes in general, the fish sauce needs to be very light so that it does not overpower the main dish.

Make sure you taste the sauce and adjust to your preference. I usually like a lot of lime in mine so the lime proportion is about the same as for the water, but this is not for everyone. Remember whatever isn’t used up can be kept in the fridge for up to a week.

• 2 tablespoon sugar (dissolve in 8 tablespoons hot water)
• 1/2 lime (or lemon)
• 2 tablespoon fish sauce
• 1 teaspoon sambal oelek

If you have questions ask me (via comment field below), if not, tell me how your creation went or post a picture on Facebook for us all to see.

BlueCloud.

I was lucky enough to spend 2 years in the Dominican Republic between 2006 and 2008 living and working on a wonderful beach resort. Made a lot of friends we now call family and this is one of the many recipes that I learnt from my friend Alexis Martinéz. OK my spanish is very so-so, so let me know if you find any errors. Enjoy!

Ingredientes

• Cangrejo
• Cebolla
• Recaito
• Ajo
• Puerro
• Apio
• Pasta del Tomato
• Salsa picante
• Aceite
• Poquita agua
• Sal y pimienta

Preparacíon

Se cosinan todo los vegetales. Se frito con aceite y pasta de tomato, sal y pimienta al gusto. Luego se agrega el cangrejo y se concina por los 15 Minuto.

Salsa Chimichurri

• Cebolla
• Ajo
• Almendra
• Perejil
• Vino blanco
• Tomillo
• Limon
• Sal y gusto

Preparacíon

• Picar todo lo vegetales bien pequenito. Despues meclarlo todo con (1) o (2) tasa de vino Blanco y un poquitto de limon sal al gusto.

ENGLISH VERSION

Crab Stew, Dominican Republic style

Ingredients

• Crab meat
• Onion
• Recaito (mild, cilantro-based Caribbean seasoning sauce of sauteed cilantro, garlic, green pepper and onion in olive oil)
• Garlic
• Leek
• Celery
• Tomato Pasta
• Hot sauce
• Oil
• A little water
• Salt and pepper to taste

Preparation

Cook all vegetables in the oil and tomato paste, salt and pepper to taste. Then add the crab and cook for 15 minutes.

Chimichurri Sauce

• Onion
• Garlic
• Almond
• Parsley
• White wine
• Thyme
• Lemon
• Salt and taste

Preparation

Chop all vegetables finely and combine. While stew is simmering add 1-2 cups of white wine and add lemon salt to taste.

As most lovers of food, I cook with feelings, my senses and a lot of trials and errors. For these reasons, I don’t know how to document recipes for the things I whip up or am experimenting with. Below are the steps on how I created the dishes, including the customised menu. I hope you find inspiration and enjoy reading about this menu and the pictures the same way I enjoyed creating it.

The meal was served with Penfold’s St. Henri Shiraz Vintage 2004.

A couple of puffs on Dominican Republic cigars, a sip of the Blue Label, Pavarotti in the background … and the cooking experience was complete.

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Grilled Aubergine Rolls with Spicy Raw Garlic

For great tapas-sized shapes use the long/Asian/Turkish aubergine. Wash aubergine and remove ends. Pat try aubergine, slice lengthwise in 5mm thickness and pan fry with a little olive oil and set aside to cool.

In stone mortar and pestle ground raw fresh garlic, lots of it. Add a splash of the best virgin olive oil and oldest balsamic vinegar you have with a pinch of salt and freshly cracked pepper. The mixture should form a thick paste. Scoup a little of the paste and spread over each slice of the grilled/pan-fried aubergine before rolling up and put them through a tooth pick (2 pieces) per entree size serve. Position on serving dish and drizzle balsamic glaze for effect.

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Bocconcini & Grape Tomato

Also known as Caprese Salad or Baby Mozzarella with Tomato and Basil Salad in many different variations, this one is created with a twist. The secret is in the Asian/Thai basil with the aniseed overtone.

Don’t marinate the bocconcini. Good bocconcini is best served as is, and the marinate of the balsamic vinegar will discolour the cheese. Simply skewer the grape tomato first, then a small aniseed basil leaf (flavour is quite strong so pick a small leaf so it does not over power the rest of the flavours) and a single bocconcini.

Place 2 skewers on each plate and before serving, drizzle with olive oil and balsamic vinegar and some cracked pepper over the top.

.. . . .

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Mushroom Stuffed with Baby Spinach and Ricotta

An easy to make and refreshing appetizer is to toss some Baby Spinach into a hot pan with some olive oil and season with pepper only (the Ricotta will add its own flavour). Remember a full bag of spinach will be reduced to a fraction of its mass so buy a little extra so you don’t run out.

As for the Ricotta, you can go for the reduced fat Ricotta version, but my preference is always go for the “full flavour” version and do everything in moderation. Break up Ricotta in pieces and mix together with the cooked spinach.

Spoon content into cleaned mushroom and bake in oven for a couple of minutes. Served warm.z

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Warm Octopus Salad Drizzled with Extra Virgin Olive Oil

A common dish in Italy and a slightly different variation in Spain, it’s the simple and fresh ingredients that brings out the exquisite flavours in this dish, not some exotic cooking techniques. For this dish only the tentacles of the octopus are used. For a menu for 4, I used 2 large tentacles which are enough to be used for both the entree and main course.

Leave tentacles whole and boil in a generous amount of salted water. Don’t over cook, make sure tentacles are still firm (not chewy) when removing from water. Depending on the size of the tentacles this should take around 20 min.

Peel off some excessive red outer skin after cooking that may appear unsightly. Slice tentacles on angle of approx 3mm each and place on plates. Drizzle extra virgin olive oil over the top together with freshly cracked pepper. Serve warm.

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Grilled Roma Tomato Soup

I like the Roma tomatoes for their flavours. Once grilled the flavours become even more intense.

Slice tomatoes in halves and remove core. Place tomatoes cut side up and drizzle with some olive oil before placing in oven to roast. Remove from oven and peel the skin, which should just fall off. Cut the grilled tomato into large chunks.

Ground a generous amount of raw garlic in a mortar and pestle. Heat pan with some olive oil and brown the ground garlic. Add the grilled tomato, fresh Italian spices, a sprinkle of crushed chilli, salt & pepper to taste. Serve hot with some garlic bread and garnish with an aniseed basil leaf.

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Picante Picollini with Semi-Dried Tomatoes, Artichokes Hearts & Tiger Prawns, Accompanied by Rucola in Parmesan Basket

And to the Finale of the evening. The rest of the octopus tentacles are tossed in with a dry medley pasta of primarily Italian ingredients with a spicy and fragrant Asian twist.

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Rucola in Parmesan Basket

But first, to the salad, or rather, the basket for the salad. If you’re keen, grate some parmesan otherwise buy the pre-grated stuff. Heat a small non-stick pan and place an amount of grated parmesan in the pan to melt. Once the cheese is melted and begins to brown, gently lift the whole piece and place over an up-turned glass to form the basket.

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Toss your rucola salad, a favourite in Europe in some (yes again) balsamic and olive oil. For garnishing use shavings of parmesan and dried fig. If you love cheese and you love parmesan, don’t forget to eat the basket.

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Picante Picollini

Once the salad is served the pasta can be prepared and served hot.

• Picollini boiled in salted water. Make sure it is extra al dente as it will be tossed in the wok again
• Slice the rest of the octopus tentacles from the entree
• Cut semi-dried tomatoes into 5mm strips and quarter artichokes
• Clean and devein tiger prawns
• Thinly slice about 3 large garlic cloves and also thinly slice a small red onion

Heat wok. Brown the fresh garlic in olive oil, add onion and a little bit of tomato paste. To this foundation add the rest of the ingredients: octopus, semi-dried tomatoes, artichokes, any remains from the grilled aubergine above, mushroom stems not used in the spinach and ricotta, prawns and a diced tomato. To flavour use fresh or dried Italian spices, crushed chilli and thinly sliced aniseed basil leaves. Add salt and freshing ground pepper to taste.

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Tiramisu & Espresso

And in keeping with tradition, the evening ended with a Tiramisu and espresso. The Tiramisu recipe is from Megan Mills (thank you). I choose it because the zabaglione is made from scratch, and as all lovers of cooking know, it’s all in the details that makes the difference to the final creation.

Tiramisu is made with savoiardi (lady finger biscuits) dipped in espresso (giving it the bitter taste) and layered with a mixture of egg yoke, mascarpone (a triple-cream cheese made from crème fraîche) and sugar.

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Zabaglione is in itself a dessert but is added to the tiramisu for an even a creamier taste and flavour. Add a sweet wine (traditionally Marsala or a liquer) to the egg yokes and sugar stir gently over a double boiler until the consistency is like custard and the zabaglione is ready. (Tip: have some cold water ready in the sink to dip the bowl in and stop the cooking quickly once the zabaglione is ready).

Tiramisu Cream. Stir (but do not beat) the mascarpone until well blended and smooth. Whip the cream until thick - just past the soft peak stage. Fold together the mascarpone, whipped cream and zabaglione one at a time.

Dipping Mixture. Mix together the coffee, caster sugar and the wine/liquer. Make sure the sugar is completely dissolved.

Assembly. Dip Savoiardi sponge finger biscuits into the cooled dipping mixture until they are moist but not sodden and line the bottom of the dish with them. Layer half of the Tiramisu Cream over the top of the biscuits. Repeat another layer of dipped Savoiardi biscuits and Tiramisu Cream.

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Bang the dish firmly to make the Tiramisu Cream settle into the gaps between the biscuits. Cover and chill overnight. Just before serving dust liberally with cocoa. Serve with espresso.

What a night. Hope you enjoyed the menu. Let me know your thoughts or suggestions by leaving a comment or rating this article. Until my next creation.

PS. Here’s the smallest and youngest member of the family and I do believe Coco gave us a seal of approval too for the Tiramisu.

BlueCloud

Kastanien schälen, eine Minute in kochendes Wasser tauchen und von der zweiten Schale befreit und in kaltes Wasser gelegt.

In einem breiten Topf läßt man die Butter heiß werden, gibt den Zucker und sobald dieser braun ist, die Kastanien nebst Fleischbrühe dazu und läßt sie langsam weich dämpfen, wozu man ungefähr 11/2 bis 2 Stunden rechnet. Wenn nötig gießt man von Zeit zu Zeit etwas Fleischbrühe nach. Die Kastanien dürfen nicht zerfallen.

Zutaten: 1 1/2 kg Kastanien, 60 Gramm Butter, ¾ Liter Fleischbrühe, 10 Gramm Salz, 1 Esslöffel Zucker

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Another recipe from my Mama in Germany.

Ingredients:

• 1.5 kg chestnuts
• 60 grams butter
• ¾ liter broth
• Sugar
• pinch of salt

Peel chestnuts. Cook for one minute in boiling water and peel, then place in a bowl of cold water.

In a large pot melt butter then add sugar. Once sugar begins to caramelise add chestnuts and broth and allow to simmer. This will take approximately 1.5 to 2 hours on very how heat. If necessary, add broth as needed until chestnut softens. Take care when turning so chestnuts do not break.

http://www.southmelbournemarket.com.au/

As part of the Food and Wine Festival in Melbourne this month, I participated in the South Melbourne Market tour. The market has been serving customers since 1867 making it the oldest and one of the most vibrant markets in Melbourne.

For those who have not been to South Melbourne Market I’d say it’s time to put it on the sight-seeing list and for those who have not been there in years, it’s definitely time to revisit.  Stalls we visisted:

• South Melbourne Market Organics - Produce are sourced from all over Australia
• Patrina’s Potatoes and Herbs

The rustic feel of the stall has changed little in the last 17 years. Dry herbs and chilis hung from the ceiling releasing wonderful aromas and conjure up good ol’ hearty country style cooking.

Ever heard of purple potatoes who’s outer appearance resemble truffles? Or the floury variety that’s perfect for home-made gnocchi? Just wander in and ask the two ladies who run the stall. They’d love to tell you all the intricate details and differences of all the types of potato they offer.

• Kalaparee Olives

Here we see Janette our tour guide and Cass and Mandy at the Kalaparee Olives stall.

Apart from the wonderful tasting and gift packs on display, we were told how approx. 20% of the 4,000 olive trees on their estate were burnt on Black Saturday. Owners are now anxiously waiting to see if the tree will shoot after the rain, which will guarantee their survival or whether they need to be fell.

• T.O.M.S Organic Meat - Livestock are fed organic feed and are not pumped with antibiotics or by-products
• Fruits on Coventry Street

Milling on Coventry Street we were pointed to a tiny lady who looked about 85 but is still busy running around the Fruits on Coventry stall. As it turns out, she’s a real local having started this store with her husband in 1956 and it has never changed hands. The store is now ran by her children, but she’s still the matriarch there.

• Swords Wines - Appreciate something local. Find out about their refillable 1L wine bottles
• Vangeli’s Deli

Then not long after some wine tasting at Swords Wine we moved on to my favourite Vangeli’s Deli.

Here Cass is beaming from ear to ear pointing to the metre plus Povolone cheese. I think if she could she would have tried to lug it back with her.

And there is no stopping her, as I happen to have the camera to prove it. Next we were kindly permitted to enter Vangeli’s Cheese Room to see all the different cheese they stock from around the world.

If you have a chance to get down there, try the Briend French cheese or the Old Grueyer Swiss cheese. Get some good sourdough bread, the cheese just melts in your mouth.

• Rita’s Coffee & Nuts - She’s Greek, she’s full of energy and will always have a story to tell about the medicinal properties of the products in her stall. Just ask her.
• Chocolate Lover - For the health conscious, life’s too short, please stop by, they hold cooking classes.
• Simply Spanish

Then very last on our tour, was a visit to the infamous Simply Spanish and their signature Paella dish. Spain is famous for its Paella Valencia .. a dish that combines many interetsing yet readily available ingredients.

Here Mr and Mrs Lee (through the window) patiently waiting for the paella dish that was being prepared fresh for the group.

Paella obtains its name from the flat, round frying pan with 2 handles in which the dish is cooked and served. These dishes range in size from 15cm to around 60cm.

There are 4 essential ingredients .. saffron, red capsicum, rice and Spanish onion cooked with a selection of chicken, diced bacon, ham, veal, or pork, chorizo sausage mussels or clams, prawns, shrimps or even lobster. Here is a versatile recipe for you to try.

Paella

Ingredients

• 300g (12-14) cooked medium king prawns
• 500gm mussels
• 3 tbsp olive oil
• 300gm skinless chicken thigh fillets, cut into largish pieces
• 1-2 chorizo sausages, sliced on an angle
• 1 large Spanish onion, finely chopped or diced
• 1 large red capsicum, de-seeded and chopped or sliced
• 2 cloves garlic, crushed
• 2 tsp smoked or sweet paprika
• 300gm (1.5 cups) short grain rice
• pinch of saffron threads
• 3-3.5 cups of hot chicken or vegetable stock
• 2 medium tomatoes, finely chopped
• 1 cup frozen peas
• lemon wedges to serve

Shell and de-vein prawns leaving tails intact.

Scrub mussels, remove beards and place in saucepan of cold water. Bring to boil over low heat and cook until mussels open. Discard any mussels that do not open. Drain and set aside.

Heat oil in a 35cm-40cm wide frying pan or saucepan. Fry chicken and chorizo sausage until light brown on both sides. Remove and drain on paper towel.

Add onions, capsicum, garlic and paprika. Stir-fry over medium heat for 4-5 min. Add rice, stir to coat with onion mixture. Return the chicken and chorizo sausage.

Pour in choice of stock and saffron, bring to the boil, reduce heat and simmer uncovered for 12-15 min or until rice is almost tender.

Add the prawns, sprinkle over peas and tomatoes. Cover and simmer further 4-5 min. Season with salt, if necessary. Garnish paella with the mussels.

Serve with lemon wedges. Serves 4

Enjoy!

BlueCloud

1 kg reife Früchte – je nach Obstsorte entstielen, entsteinen oder schälen

Pürieren und mit 1 kg Gelier Zucker verrühren

Kochvorgang
Kochgut (Früchte und Zucker) in einen Topf geben, der höchstens zur Hälfte gefüllt sein soll (verhindert überkochen). Bei starker Hitze – unter Rühren – zum Kochen bringen, bis das gesamte Kochgut kräftig sprudelt.

Jetzt beginnt die Kochzeit

4 Minuten unter Weiterrühren sprudelnd kochen lassen. Heiß ausgespülte Gläser mit der heißen Masse randvoll füllen und sofort mit den Schraubdeckel verschließen.Gläser kühl und dunkel aufbewahren, angebrochene im Kühlschrank.

Alternative – mit Fruchtsücken

Obst in kleine Stücke schneiden – mit Gelierzucker vermischt mindestens 3 Stunden ziehen lassen (Sauerkirschen und Aprikosen über die Nacht)

Das wars schon – viel Spaß beim Kochen und noch viel mehr beim Esssen.

Das Rezept der Mama Lützel

The Apple

Purple Mosaic

Life’s Collage

More to come, enjoy.

BlueCloud

It would only seem a few months ago that we landed back in Melbourne Australia, and surprise surprise, we are only a stone throw away from being here a year already.

Well December and January is certainly so busy for everyone, and I wish I could have caught up with more of my family and friends, but alas the New Year is here and I’m sending a belated wish out to everyone for a wonderful start to 2009.

There’s been many changes to my life the past year, but hey what’s new, so hopefully through this blog I am able to keep in contact more often with all those I often think about, but unfortunately, don’t often enough write or call.

If you’ve found your way here … it was not by mistake, it’s probably because I’ve nagged you to come here, so thank you for dropping by.

BlueCloud